Speedy Salsa Soup


Speedy Salsa Soup

This soup is one of those great last minute suppers when you want something flavorful but don’t have the time to put into it. You can make it exactly like I did in this tutorial or just use the basic premise of the recipe and customize it to your tastes or what you have on hand. I seldom make this soup the same way twice! It is reminiscent of Taco Soup, but with fewer ingredients and even less fuss (is that even possible?).

I had a signing in Greenville, SC last night and am headed to Greensboro, NC today with more signings and meet and greets in Southern Pines, NC and Charlotte later this week before I finish up my very last week of touring and head home to get back on a regular work schedule.

To see details of where I’ll be this week and where I’ve been, please click here. To get a copy of Come Home To Supper, please click here.

To see how I make this soup before I pack up and hit the road, just scroll down :)

Speedy Salsa Soup

You’ll need: Garlic Powder, Cilantro, Salsa*, Shredded Cooked Chicken, Black Beans, Corn*, Heavy Cream*, and Chicken Broth*.

Salsa – This is really the only thing you truly need as a base for this soup. The salsa gives it flavor and zest and really helps a wonderful soup come together with minimum effort. I use mild but you can use medium or hot if you prefer.

Corn – I like corn. I usually use one can but I grabbed two for some reason when I did this tutorial. Two is a bit much. I am going to only list one in the ingredients.

Heavy Cream – You can leave this out entirely and the soup will still be delicious. I like how it adds a light creaminess to the broth.

Chicken Broth – I make mine out of hot water and bouillon cubes to save money and space in my pantry.

Speedy Salsa Soup

First thing you want to do is drain and rinse your black beans.

I love black beans but if you use that liquid in the can, everything you cook tastes like straight black beans. At least it does to me.

Speedy Salsa Soup

Ready for the full instructions on this soup?

Dump everything in a pot.

That’s it! Now stir this and bring it just to a boil over medium high heat, stirring ever so often. Then reduce heat to low and let it simmer for a few minutes or until you get hungry or just go ahead and eat it right then.

Speedy Salsa Soup

If you like, or are in the mood to, add in a little heavy cream. Stir and heat for just a few more minutes.

Speedy Salsa Soup

Serve topped with cheese, tomatoes, sour cream, guacamole, or whatever you grab first.

Speedy Salsa Soup

Don’t turn your back because someone is liable to smell it and come steal your bowl!

Speedy Salsa Soup
  • 24 ounce jar mild or hot salsa (about 2.5 cups - can use less if you want)
  • ½ teaspoon garlic powder
  • ½ teaspoon cilantro
  • 2 cans black beans, rinsed
  • 1 can corn, undrained
  • 3 cups broth (I use chicken bullion cubes to make my own and save money)
  • 2 cups shredded cooked chicken (about)
  • 1 cup heavy ceeam (optional)
  1. Dump everything into a pot.
  2. Bring just to a boil.
  3. Reduce heat and simmer for 5-10 minutes.
  4. Serve warm.
Serves 6

“You have been criticizing yourself for years, and it hasn’t worked. Try approving of yourself and see what happens.”

~Louise L. Hay

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  1. MARSHA G says

    Thank you Christy, you solved my don’t want to cook mentality today. I love cooking it’s just one of those days. I had all of this on hand as I cook a whole chicken at a time or buy them already cooked when they are 3.98. Shred them and put them into 1-1/2 cup portions in the freezer. Well I went in the kitchen and whipped this up in a matter of minutes and OH MY GOODNESS!! SO VERY YUMMY and EASY!!! Plus very cost effective with using on hand pantry items. When I cook my chicken I also save the broth in the freezer in 1 cup portions. This makes a lot for 3 people so I have soup to freeze. THANK YOU, THANK YOU, CHRISTY TO THE RESCUE AGAIN, WHAT WOULD WE ALL DO WITHOUT YOU!!!! They say all caps mean your shouting I am not shouting in a bad way just SHOUTING PRAISE for YOU!!!!!!

  2. MARSHA G says

    Oh i did change one thing, I used canned cream as my momma called it. (evaporated milk for those wondering) the only reason was I didn’t have heavy cream and I did what you always say, “Don’t sweat the small things just use whatever you have that cranks yer’ tractor.” But the soup was amazing can’t imagine it being any better.

  3. Charlene R says

    You can make this even easier by cooking the chicken (I usually start with frozen breasts) in enough water to cover for about half an hour. Then you have your chicken stock and cooked chicken ready to just add the rest of the ingredients.

  4. michael nethery says

    HELP! For those Northern Southerners, (Canadian :) ) What is QVC, and are there any other places to get the bowl and plate set? Many thanks for the help!
    Michael in Canada

  5. Kristen says

    I make something similar by cooking chicken in crockpot, covered with salsa. Add other ingredients and heat through. YUM! Will try this variation soon….how can you go wrong with heavy cream? 😉

  6. Noel @ www.mywildkitchen.com says

    This looks delicious, and I LOVE the new website layout. I’m a big fan of bright and cheerful, and that’s how I feel looking here. Also a big fan of simplicity and you have that covered with the top menu. Good luck with all your touring!

    As for the recipe, if I were going to personalize it I would HAVE to add a lot of chopped cilantro. Love that stuff. And of course mine would have to be wild turkey or wild pork – that’s what I have in the freezer.

    Thanks for sharing! Can’t wait to try it on my next busy night. PTA meeting coming up! :)

  7. Lauren in GA says

    I made this for my family tonight and it was YUMMY! I wanted something I could throw in a pot, and I happened to have all the ingredients on hand (isn’t that the best?!). I used Kroger private selection brand (fancy;) salsa chock full of cilantro and jalapenos- it packed a wonderful punch of flavor. Topped with lots of cheese, green onions and crushed tortilla chips. A perfect, easy, inexpensive weeknight dinner! This will go into the rotation for sure. Thanks Christy!!!

  8. Barbara Miller says

    I didn’t have chicken or black beans so I just made a pot of this with 1 lb of ground chuck, 2 cups of beef broth, a can of tomato sauce for half the salsa, a 14.5 oz jar of salsa, 1 can whole corn with liquid, 1 Tbsp parsley flakes, 1 Tbsp of powder ranch dressing mix, 1 Tbsp honey, a can of rinsed black eyed peas and a can of hoppin john. yummy stuff.

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